Several of us all-grain brewers have started using a small sump pump to re-circulate ice water thru a standard immersion chiller. See attached pic. The pump style and cost can vary, but the idea is to knock down the wort temp with tap water first, then switch to ice water for the final 40 degrees F or so.
Even with our 95F degree summers we can quickly cool wort to 50F for lager fermentation, and if you capture the initial tap water runoff there is no water wasted either.
I run 20 gallons of tap into a tub, which gets the wort down to ~110F, then use a shorter hose on a sump pump in a cooler. One gallon of cooled water covered in ice (from the freezer) always outlasts the hot wort and I usually chill ales down to around 61F. By the time I get the wort into the carboy and oxygenate with O2, the wort has warmed slightly to the desired pitch temperature.
One of us that previously used a Chillzilla counter-flow on ten-gallon batches has switched to this method b/c of the speed and efficiency.